Paul Hollywood’s Red Velvet Cake recipe
A tender, tangy buttermilk sponge is the foundation for this cake’s striking red interior. The colour can depend on the cocoa you choose. Dutch process cocoa, which is washed with a potassium...
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Cooking tools:
- Stand mixer
- Beater
- Piping bag
- Piping nozzle
- Cake pan
- Offset spatula
- Bread knife
- Cooling rack
- Cake stand
- Pitcher
- Mixing bowl
- Skewer
- Parchment paper
- Whisk
- Oven
- Refrigerator
Ingredients
- 280g unsalted butter, cubed and softened
- 245g golden caster sugar
- 3 eggs, beaten
- 25g cocoa powder, sifted
- 2 tsp vanilla extract
- 2 tsp red food-colouring paste
- 6 tbsp hot water
- 270ml buttermilk
- 1 tsp salt
- 335g self-raising flour, sifted
- 1 tsp white vinegar
- 1 tsp bicarbonate of soda
- 400g full-fat cream cheese, at room temperature
- 250ml double cream
- 300g icing sugar, sifted
- 200g mascarpone
- pinch of salt
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